Summary

Ingredients

• 250 g lass noodles
• 2 mu-err mushrooms
• 2 leeks
• 2 carrot (s), 1 cup mung bean seedlings
• 1 clove garlic
• 400 g chicken breast fillet (s)
• 2 teaspoons cornstarch
• 3 tablespoon oil (peanut oil)
• 1 pinch ginger powder
• 4 tablespoon soy sauce
• 2 tablespoon sherry
• 200 ml chicken broth
• salt and pepper

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Instructions

1. Scald glass noodles and Mu-Err mushrooms each with boiling water and allow to swell (glass noodles 10 minutes; Mu-Err mushrooms 30 minutes).
2. In the meantime, clean and wash the leek and carrots and cut into thin strips. Peel and finely chop the clove of garlic. Roll the chicken cut into strips in the cornstarch.
3. Heat the peanut oil in a wok (or pan). Fry the vegetables, add the meat and cook.
4. Add the chopped mu-err mushrooms, drained glass noodles and mung bean sprouts. Pour in the stock and bring to the boil until the sauce is slightly thick.
5. Season with soy sauce, sherry, ginger powder, salt and pepper.